Add warm water in the yeast with sugar and salt, keep aside for 5 minutes until the yeast dissolve and it is activated, now add this yeast mixture to the flour, add milk and water to make dough then add oil, the dough can be little loose. Keep this dough for 1 hr. We can see the dough is raised, knead once and now divide equal big balls and roll thicker than chappathi in the rolling board and pull towards one side so that we get pear shape. In the dry hot pan put this naan, we can see bubbles on the top. When the bottom is browned invert it in direct flame so that we can get brown spots and bubbles . Now brush with some butter and serve.

Before you proceed to make gravy, flavor the soy chunks in this way. Sorry I did not take pictures for this as I decided to take picture only after these steps ... so bare with my picture quality as it was taken late evening and also in hurry :(

1. In the boiling water add 1 crushed garlic, 2
slices of tomato and salt to this add soya chunks. Switch of the flame
keep this until they become soft. This process is to flavor the
chunks. Now squeeze them cut into two. 2. Heat 1/2 tbsp of oil in the pan add the soy chunks season with salt, 1/4 tsp chilli powder and 1/4 tsp of garam masala and saute for few minutes.3. Remove and keep it aside. In the same pan follow these procedure....

For making Gravy :

Ingredients :

Tomato - 2 (1/2 for blanching the soya chunks and other for pureeing)

Onion - 1

Green chilli finely chopped

Kasoori methi - 1 tsp crushed

Ginger + Garlic paste - 1 tbsp

Cashew paste - 1 1/2 tbspCream - 2 tbsp

Chilli powder- 2 tsp (adjust according to your preference)

Garam Masala - 1/4 tsp

Coriander Leaves

Tomato ketchup - 1 tbspButter - 1/2 tbsp Oil - 1 tbspSalt

Method :

1. Blanch tomato in hot water,remove the skin and puree them.Keep it aside.

2. Now in a frying pan add the butter (1/4 tbsp) and oil. Add green chilli. 3. Add the finely chopped onion, ginger garlic paste.4. Then add the tomato puree, now add the chilli powder and garam masala, saute them until all the moisture is absorbed, then add cashew paste give it a mix.5. Now add soya chunks. Mix well so that masala is well blended with soya. Now add little water. 6. Add cup of water , when it starts boiling and gravy becomes little thick. Add Tomato ketchup followed by kasoori methi, Cream. 7. Garnish with coriander leaves mix well and serve with a 1/4 tbsp of butter (optional).

Hot and sour soup is generally served spicy but still it is good with less spicy. This is so good to have during cold weather, makes comfort food with some accompaniments and salad.

Ingredients :

Carrot - 1

Mushroom - 4

Cabbage shredded

Onion - 1 tbsp

Celery - 1

Spring Onion - 1

Corn flour - 1 tbsp

Vinegar - 1 tsp

Soya sauce - 1 tsp

Chilli sauce - 1 tsp

Ajinomoto - 1 pinch (optional)

Salt and Pepper

Method :

Half cook all the vegetables in water. Mix cornflour with water like paste and keep it aside. Now add all sauce and vinegar to the boiled vegetables and bring to boil when it starts bubbling add the cornflour mixture. Stir until soup thickens. Add salt and pepper as required, garnish with spring onions serve hot.

Chop all the vegetables into big cubes, marinate with above ingredients for atleast 4 hrs, it is good if you keep them overnight in the fridge. Now skew them into the skewer and brush it with oil all the side. The skewers should be soaked in water for 1 hr to avoid burning . Preheat the oven to maximum temperature and Broil them until brown on all sides . Serve with tomato ketchup.